Ingredients

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Preparation

1. Place the kumquats, sugar, and spices if using in a non-reactive saucepan and let macerate for 15 minutes.
2. Add water and bring to a boil over high heat. Reduce heat to medium-low and simmer for 15-20 minutes or until the liquid has reduced and thickened (it will thicken more as it cools).
3. Place in an airtight container and store in a refrigerator. Use within two weeks.
*I find the easiest way to chop kumquats is to cut off one of the ends so you can stand the kumquat upright and quarter it. The seeds are then easy to reach and dispose of.

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Recent Reviews

This great. And easy. Have made twice. Cutting kumquats is tedious but worth it

jackieg1 from Sacramento, CA /

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OMG! This recipe is so good, we have and abundance of Kumquats in Arizona and this is by far the easiest and best one I have found. I doubled the recipe and did add the juice of a lemon and used the star anise.
Will make it again and use as gifts for Christmas.

tandjmarinaro from Green Valley, AZ /

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This recipe is terrible. It has way less sugar than most recipes, which appealed to me, but I should have known better. It wouldn't firm up. The first batch was a bomb. I made another batch, eliminating the water and doing more of a 1:1 ratio with sugar to fruit.